Type what you have

Ingredients

• ✓ sourdough bread
• cooking spray
• pumpkin pie spice
• cranberry
• butter
• egg
• almond milk
• white sugar
• vanilla extract
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan with cooking spray.
2. 2 Toss bread pieces with 1 teaspoon pumpkin pie spice in a bowl. Add dried cranberries; toss well. Pour into the prepared pan. Drizzle with melted butter.
3. 3 Beat eggs in a bowl until thoroughly mixed. Add remaining 1/2 teaspoon pumpkin pie spice, almond milk, sugar, vanilla extract, and cinnamon. Beat until thoroughly mixed. Pour over the bread pieces. Let soak, pressing bread lightly with a fork.
4. 4 Bake in the preheated oven until the top springs back when lightly touched, about 45 minutes.

By Treasures of Food

Ingredients

• ✓ sourdough bread
• white sugar
• butter
• heavy cream
• white sugar
• butter
• egg
• vanilla extract
• milk
• blueberry
• white sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook and stir 1/2 cup sugar and 3 tablespoons butter in a saucepan over low heat until butter is melted, 3 to 4 minutes. Stir in cream; bring to a boil, reduce heat, and simmer until sauce is slightly thickened, 5 to 10 minutes. Transfer sauce to a bowl; cover with plastic wrap. Set aside
3. 3 Beat 3/4 cup sugar and 3 tablespoons softened butter together in a bowl using an electric mixer until smooth and creamy. Add eggs and vanilla; beat until fluffy, 2 to 3 minutes. Slowly stir in milk, while constantly stirring, until evenly combined.
4. 4 Place bread cubes in a large bowl; pour milk mixture over bread. Let stand until bread is moistened, about 5 minutes. Fold in blueberries. Transfer to a 3-quart baking dish.
5. 5 Combine 2 tablespoons sugar and cinnamon in a bowl; sprinkle over bread mixture. Drizzle 1/3 cup sauce over bread mixture.
6. 6 Bake in the preheated oven until a knife inserted in the center comes out clean, about 35 minutes. Serve with remaining sauce.

By Amanda F

Ingredients

• ✓ sourdough bread
• egg
• egg yolk
• kosher salt
• sugar
• brown sugar
• vanilla extract
• cinnamon
• lemon
• whole milk
• heavy cream
• butter
• blueberry

Instructions

1. 1 Gather all ingredients.
2. 2 Vigorously whisk eggs, egg yolks, salt, white sugar, and brown sugar together in a large bowl until mixture turns light and frothy, about 1 minute. Add vanilla, cinnamon, lemon zest, milk, and cream; whisk to combine.
3. 3 Toss in bread slices and press down until they start to soften and are submerged. Let sit, pressing down occasionally with a spatula, until custard has been absorbed, about 20 minutes.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Brush 2 tablespoons melted butter in the bottom and sides of a 9x13-inch baking dish.
5. 5 Grab a few intact bread slices from the top of the bowl if possible and set aside. Transfer 1/2 of the remaining soaked bread into the prepared baking dish. Don't worry if it's falling apart, it should be; if not, break it up into pieces.
6. 6 Add blueberries and spread with your fingers to press them down into the bread. Add remaining bread pieces in an even layer, then top with the reserved slices. Pour any remaining custard batter over top and brush with remaining melted butter.
7. 7 Transfer bread pudding onto a baking sheet and place in the center of the preheated oven. Bake until puffed and golden brown, about 1 hour. Let sit for at least 20 to 30 minutes before serving.
8. 8 Serve slightly warm or at room temperature.

By John Mitzewich

Ingredients

• ✓ sourdough bread
• salt
• bourbon
• butter
• sugar
• heavy cream
• egg
• cinnamon
• brown sugar
• white sugar
• brioche
• salt
• vanilla extract
• butter
• heavy cream
• brown sugar
• sugar
• whole milk
• egg

Instructions

1. 1 Prepare the pudding. Whisk eggs in a large mixing bowl to beat lightly. Whisk in milk, 1 cup white sugar, 1 cup brown sugar, heavy cream, butter, vanilla extract, and salt until evenly combined.
2. 2 Tear sourdough and brioche breads into bite-sized pieces. Add both breads to the custard mixture and stir with a rubber spatula until well coated. Allow to stand at room temperature and soak for 20 to 30 minutes, stirring occasionally.
3. 3 Meanwhile, preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish with butter.
4. 4 After soaking, spoon bread mixture into the prepared baking dish.
5. 5 Bake in the preheated oven for 55 minutes.
6. 6 Meanwhile, whisk together the remaining 2 tablespoons white sugar, remaining 2 tablespoons brown sugar, and cinnamon in a small bowl.
7. 7 Remove the pudding from the oven and sprinkle the cinnamon-sugar mixture evenly over the top. Increase oven temperature to 450 degrees F (230 degrees C).
8. 8 Return pudding to the oven and bake until firm with a lightly crisped top, about 6 minutes. Cool at least 20 minutes before slicing.
9. 9 While pudding cools, prepare the sauce. Beat egg in a small mixing bowl. Whisk in the heavy cream.
10. 10 Combine sugar and butter in a medium saucepan over medium heat. Cook, stirring frequently, until butter melts and sugar dissolves. Remove saucepan from heat. While rapidly whisking the butter and sugar mixture, slowly pour in the beaten egg and cream mixture, whisking until entirely incorporated. Whisk in bourbon and return to medium heat. Cook, whisking constantly, for 1 to 2 minutes. Whisk in salt.
11. 11 Cut the pudding into squares and serve with warm bourbon sauce.

By Darcy Lenz

Ingredients

• ✓ sourdough bread
• guacamole
• everything bagel seasoning

Instructions

1. 1 Toast bread until desired doneness. Spread with guacamole, then sprinkle with everything bagel seasoning.

By France Cevallos

Ingredients

• ✓ sourdough bread
• butter
• prosciutto
• mozzarella

Instructions

1. 1 Preheat the air fryer to 360 degrees F (180 degrees C).
2. 2 Butter one side of a slice of bread and place it on a plate, buttered side down. Evenly top with prosciutto and mozzarella slices. Butter the second slice of bread and place on top, keeping the buttered side facing out.
3. 3 Place sandwich in the air fryer and cook until lightly browned and toasted, about 8 minutes.

By France Cevallos

Ingredients

• ✓ sourdough bread
• butter
• parmigiano-reggiano cheese
• bacon
• cheddar cheese

Instructions

1. 1 Mash together butter and Parmesan cheese in a small bowl until evenly blended.
2. 2 Make sandwiches by placing two slices of bacon and one slice of Cheddar cheese on half of the bread slices. Top with the remaining slices of bread.
3. 3 Heat a large skillet over medium heat. Spread some of the butter mixture on the top of each sandwich. Place sandwiches butter side down in the skillet. Spread the remaining butter mixture on the other sides. Cook until golden brown on each side, about 3 minutes per side.
4. 4 To serve, cut in half diagonally.

By nevadamommy

Ingredients

• ✓ sourdough bread
• butter
• egg
• dijon mustard
• avocado
• parmesan cheese

Instructions

1. 1 Melt butter in a skillet over medium heat. Add eggs and cook until whites are mostly firm. Break yolks and continue cooking until eggs are set and no longer runny, 2 to 3 more minutes.
2. 2 Spread one side of toasted sourdough with Dijon mustard. Arrange avocado slices on bread and top with cooked eggs. Sprinkle with Parmesan cheese.

By Britty

Ingredients

• ✓ sourdough bread
• sour cream
• mayonnaise
• spinach
• water chestnut
• leek soup mix

Instructions

1. 1 Gather all ingredients.
2. 2 Mix sour cream, mayonnaise, spinach, water chestnuts, and dry soup mix together in a medium bowl. Chill in the refrigerator for 6 hours, or overnight.
3. 3 Cut off the top of the sourdough loaf and hollow out the center to make a sturdy bread bowl. Tear removed bread into bite-sized pieces for dipping.
4. 4 Fill bread bowl with spinach mixture.

By Shawna

Ingredients

• ✓ sourdough bread
• mayonnaise
• parmesan cheese
• cheddar cheese
• jalapeno pepper
• green chili

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine mayonnaise, Parmesan cheese, Cheddar cheese, jalapeños, and green chilies in a bowl.
3. 3 Slice off the top of the sourdough round and hollow out the center to create a sturdy bread bowl. Fill the bread bowl with the jalapeño mixture.
4. 4 Bake in the preheated oven until heated through and golden on top, about 30 minutes.

By happywife05

Ingredients

• ✓ sourdough bread
• butter
• mustard
• poppy seed
• seasoned salt
• onion
• lemon juice
• swiss cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Cut a checkerboard pattern on top sourdough bread, about 1 inch apart, with a serrated knife; do not cut through loaf, slices should be attached at the bottom.
3. 3 Melt butter in a saucepan over low heat; stir in mustard, poppy seeds, seasoned salt, onion, and lemon juice until combined. Place bread on prepared baking sheet; gradually pour butter mixture evenly over bread squares and between cuts, letting butter mixture soak into bread. Stuff Swiss cheese slices between bread squares.
4. 4 Bake in the preheated oven until cheese melts and begins to bubble and brown, about 30 minutes.

By LISA FRIEND

Ingredients

• ✓ sourdough bread
• green onion
• mayonnaise
• salsa
• turkey
• pepper jack cheese
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together green onions, mayonnaise, and salsa in a small bowl until well combined.
3. 3 Spread sauce over each bread slice. Layer turkey and pepper Jack cheese on 4 bread slices. Top with remaining bread slices to make 4 sandwiches.
4. 4 Melt 2 tablespoons butter in a large skillet over medium heat. Fry sandwiches in hot butter until bottoms are lightly toasted. Add remaining butter to the skillet, then flip sandwiches over. Cook until browned on the other side and cheese is melted.

By Mom22GreatKids

Ingredients

• ✓ sourdough bread
• albacore tuna
• mayonnaise
• balsamic vinegar
• onion
• dill pickle
• american cheese

Instructions

1. 1 Combine tuna, mayonnaise, balsamic vinegar, onion, and dill pickle in a bowl.
2. 2 Spread tuna mixture over 2 slices bread. Top with American cheese and remaining 2 slices bread.
3. 3 Preheat a panini press according to manufacturer's instructions.
4. 4 Cook in the preheated panini press until bread crispy and cheese melted, 3 to 4 minutes.

By Michele

Ingredients

• ✓ sourdough bread
• egg
• cornmeal
• green tomato
• cooking oil
• butter
• tomato
• pepperjack cheese
• jalapeno pepper

Instructions

1. 1 Beat egg in a bowl; place cornmeal in a separate bowl. Dip green tomato slices into beaten egg, letting excess drip off. Press into cornmeal to coat both sides; shake off excess. Place coated green tomato slices, unstacked, onto a plate.
2. 2 Heat oil in a large skillet over medium heat until hot; add coated green tomato slices. Cook until golden brown, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate to drain. Wipe out the skillet with a paper towel; place over medium heat.
3. 3 Spread butter onto one side of each bread slice. Place 2 bread slices into the skillet, butter-sides-down. Stack 3 slices fried green tomato, 3 slices red tomato, 1 slice pepper Jack cheese, and 1 tablespoon jalapeño slices onto each bread slice in the skillet. Top with remaining 2 bread slices, butter-sides-up. Cook until bottom is golden. Flip sandwiches; cook until golden brown on other side.

By JUMAHA

Ingredients

• ✓ sourdough bread
• egg
• imitation crabmeat
• celery
• onion
• mayonnaise
• sour cream
• salt
• pepper

Instructions

1. 1 Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. 2 Trim crust from bread and dice into cubes. Discard crusts or reserve for another use.
3. 3 Combine bread cubes, eggs, imitation crab meat, celery, onion, mayonnaise, sour cream, salt, and pepper in a large bowl; mix well and refrigerate until ready to serve.

By Audrie

Ingredients

• ✓ sourdough bread
• butter
• cheddar cheese
• gouda cheese
• rosemary
• sage
• garlic
• pomegranate seed
• black pepper
• aluminum foil

Instructions

1. 1 Preheat oven to 375 degrees F. Line a baking sheet with Reynolds Wrap® Aluminum Foil and lightly coat with cooking spray. Set aside.
2. 2 With a serrated knife, make diagonal cuts through the loaf of bread in opposite directions (leaving the bottom crust intact), so you have 1-inch pieces exposed all over the bread. Place loaf onto the foil-lined baking sheet and insert pats of butter in the slits throughout the loaf.
3. 3 Add the remaining ingredients together in a mixing bowl and toss together until well combined. Stuff the cheese mixture evenly throughout the slits in the loaf until all of the mixture has been used and the entire loaf is filled.
4. 4 Place the loaf in the oven and bake for 25 minutes. Transfer loaf to the broiler and broil for about 1 minute for an extra-toasted top. Remove and allow the bread to sit for 5-7 minutes before serving.

By Reynolds KitchensR

Ingredients

• ✓ sourdough bread
• butter
• yellow onion
• jalapeno pepper
• ketchup
• brown sugar
• liquid smoke
• pork shoulder
• cheddar cheese
• butter

Instructions

1. 1 Melt butter in a medium-size skillet over medium heat. Sauté onions until soft; stir in jalapeños, ketchup, sugar and liquid smoke. Bring to a boil then reduce heat to medium-low and simmer for an hour or until sauce has thickened to desired consistency.
2. 2 Smoke pork shoulder in a hot smoker for 3 to 5 hours at 210 degrees F (internal meat temperature of 150 degrees F). Remove, and wrap in aluminum foil. Refrigerate overnight.
3. 3 Remove excess fat from pork. Using two forks, shred remaining meat into a large bowl. Mix in barbecue sauce.
4. 4 Brown 2 slices of buttered sourdough bread in a skillet or griddle over medium heat. Place a slice of cheese on each slice. Top with ? of pulled pork mixture, a second slice of cheese and another slice of bread. Turn sandwich over when bottom slice has browned and brown the other side.

By Borden Cheese

Ingredients

• ✓ sourdough bread
• butter
• brown sugar
• pear
• egg
• milk
• white sugar
• vanilla extract
• almond extract
• almond

Instructions

1. 1 Evenly distribute butter cubes into the bottom of a 10x14-inch baking dish. Sprinkle brown sugar over butter. Arrange pear slices into the bottom of the dish. Arrange bread cubes into a single layer over pears.
2. 2 Mix together eggs, milk, sugar, vanilla, and almond extract in a large bowl until fully blended; pour evenly over bread cubes, assuring all pieces are evenly covered. Cover the dish with aluminum foil and chill overnight in the refrigerator, 8 hours to overnight.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Remove casserole from the refrigerator and allow to warm while the oven preheats.
4. 4 Bake in the preheated oven until the top of bread is golden brown and eggs have solidified, 45 to 60 minutes. Top with sliced almonds to serve.

By abfabmom

Ingredients

• ✓ sourdough bread
• butter
• onion
• celery
• salt
• poultry seasoning
• black pepper
• chicken stock
• egg
• parsley
• rosemary

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place bread cubes in a single layer on a rimmed baking sheet.
3. 3 Bake in the preheated oven for 10 to 12 minutes, stirring halfway through.
4. 4 Remove from the oven and let cool. Increase oven temperature to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
5. 5 Melt butter in a large skillet over medium-high heat. Add onion and celery and cook, stirring often, until onion is translucent and beginning to brown, about 7 minutes. Stir in salt, poultry seasoning, and pepper and remove from the heat.
6. 6 Whisk together stock, eggs, parsley, and rosemary in a large bowl. Add cooled bread cubes and onion mixture; stir until very well combined. Pour mixture into the prepared baking dish and cover with foil.
7. 7 Bake for 45 minutes. Uncover and bake until golden brown and lightly toasted on top, 20 to 25 more minutes.
8. 8 Garnish with remaining parsley.

By Nicole McLaughlin

Ingredients

• ✓ sourdough bread
• tuna
• mayonnaise
• egg
• olive
• celery
• green onion
• carrot
• dijon mustard
• butter
• swiss cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Combine tuna, mayonnaise, hard-boiled eggs, olives, celery, green onions, carrots, and mustard in a bowl until well mixed.
3. 3 Brush melted butter on one side of each bread slice. Top 6 unbuttered sides bread slices each with 1 cheese slice, 1/6 tuna salad, and 1 more cheese slice; top each with 1 remaining bread slice, buttered-sides up. Transfer sandwiches to the prepared baking sheet.
4. 4 Broil in the preheated oven until bread toasted and cheese melts, 3 to 5 minutes.

By rlt11_NMC

Ingredients

• ✓ sourdough bread
• butter
• shallot
• pear
• white wine
• brown sugar
• thyme
• salt
• pepper
• brie cheese
• almond
• cracker

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a skillet over medium heat. Add shallots; cook and stir to soften, 1 minute. Add pears; cook until soft, about 5 minutes. Add white wine, brown sugar, thyme, salt, and black pepper. Increase heat to medium-high; simmer until liquid has evaporated and pears have lightly caramelized, about 10 minutes. Set aside.
3. 3 Cut a Brie-sized hole in top of sourdough round to within ½-inch of bottom. Cut removed bread into pieces for serving; set aside.
4. 4 Score Brie around edge (halfway down Brie wheel) using a paring knife to cut ¼-inch deep. Cut Brie in half horizontally by looping an 18-inch piece of very thin string or unflavored dental floss around scored Brie, pulling the ends in opposite directions.
5. 5 Place bottom half Brie, cut-side up, into sourdough loaf. Top with ½ pear mixture; sprinkle with ½ slivered almonds. Place remaining Brie half on top; spread with remaining ½ pear mixture and sprinkle with remaining ½ slivered almonds. Place on a baking sheet.
6. 6 Bake in the preheated oven until soft and gooey, about 45 minutes. Serve with reserved sourdough bread and crackers.

By Heidi T

Ingredients

• ✓ sourdough bread
• beet
• eggplant
• rapeseed oil
• salt
• zucchini
• salt
• black pepper
• garlic
• parsley
• burrata

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Use a mandoline to thinly slice beets and eggplant into "chips." keeping them separate so eggplant does not turn red. Lightly drizzle with 1 tablespoon rapeseed oil and season with salt flakes. Lay out each vegetable piece on the prepared baking sheet without overlapping them.
3. 3 Bake in the preheated oven for 5 to 7 minutes. Turn each slice over and continue baking until crisp and golden, watching carefully so they don't burn, about 5 minutes.
4. 4 Meanwhile, heat 2 tablespoons oil in a large skillet over high heat. Add sliced zucchini and season with salt and pepper. Cook until zucchini begin to brown lightly. Add garlic and cook until fragrant, 1 to 2 minutes. Sprinkle with 1/2 of the parsley.
5. 5 Lay out burrata and pan-fried zucchini on a serving platter. Add eggplant and beet chips. Sprinkle with remaining parsley and another turn of black pepper.
6. 6 Brush sourdough slices with remaining oil. Heat a griddle pan over medium heat until it begins to smoke. Toast sourdough slices on the hot griddle for 1 minute. Flip and toast for 1 more minute. Serve toasted sourdough with the salad.

By Allrecipes Member

Ingredients

• ✓ sourdough bread
• bacon
• bread
• cherry tomato
• kosher salt
• black pepper
• arugula
• avocado
• mayonnaise
• lemon
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Arrange bacon in a single layer on a sheet pan.
2. 2 Bake in the preheated oven until crisp, about 15 minutes, turning halfway through. Remove from the oven and transfer to a paper towel-lined plate to drain. Chop when cool enough to handle.
3. 3 Add bread cubes and cherry tomatoes to the bacon drippings in the sheet pan. Sprinkle with salt and pepper and toss until evenly coated.
4. 4 Return to the oven and bake until bread is toasted and tomatoes have started to burst, about 10 minutes. Remove from the oven. Add arugula and toss to coat.
5. 5 Combine avocado, mayonnaise, lemon juice, salt, and pepper in a food processor; process until smooth. Drizzle avocado mayo evenly over salad, then sprinkle chopped bacon over top. Serve immediately.

By Nicole McLaughlin

Ingredients

• ✓ sourdough bread
• garlic
• butter
• shallot
• red pepper flakes
• sea salt
• black pepper
• white wine
• vegetable broth
• white bean
• rosemary
• olive oil
• broccolini
• egg
• grana padano cheese
• chive

Instructions

1. 1 Crush and mince 3 cloves garlic; crush remaining 2 cloves and set aside.
2. 2 Melt 1 tablespoon butter in a large skillet over medium heat. Add 3 cloves minced garlic, shallots, red pepper flakes, sea salt, and black pepper. Cook and stir for 5 minutes. Pour in 1/2 of the wine and 1/2 of the broth. Add white beans, rosemary, and a good pinch of sea salt. Continue to cook for 3 minutes.
3. 3 Mash 1/2 of the beans with a potato masher. Pour in remaining wine and broth. Reduce heat slightly, cover, and simmer for 5 to 7 minutes.
4. 4 While the beans cook, preheat a grill pan on the stovetop over medium heat. Once heated, drizzle each side of the sourdough slices with 1/2 of the olive oil. Set in the pan and grill until crispy, about 2 minutes per side. Brush each grilled side with the 2 remaining garlic cloves and set the toast on a plate until ready to assemble.
5. 5 Toss broccolini with remaining olive oil, red pepper flakes, salt, and black pepper in a small bowl until combined. Place in a single layer on the heated grill pan. Let them sizzle (likely in batches) until lightly charred, 3 to 4 minutes. Flip, and continue for another 3 to 4 minutes. Transfer to a serving plate.
6. 6 While the broccolini cooks, melt the remaining butter in a nonstick pan over medium heat. Crack in the eggs, and season each one with red pepper flakes, salt, and black pepper. Cook until whites are set, and yolks are at desired doneness.
7. 7 For assembly, smear 1/4 of the white beans on each of the toasts. Top with a fried egg and a few pieces of grilled broccolini. Garnish with Grana Padano cheese and chives.

By Jonathan Charbz

Ingredients

• ✓ sourdough bread
• chicken
• salt
• black pepper
• lemon
• thyme
• garlic
• bay leaf
• olive oil
• creme fraiche
• shallot
• aleppo pepper
• lemon juice
• lemon zest
• chive blossom

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Season chicken cavity generously with salt and black pepper. Squeeze lemon halves into cavity, then drop squeezed halves inside. Stuff cavity with thyme, garlic, and bay leaf. Set aside.
3. 3 Drizzle 1 tablespoon oil into a heavy roasting pan. Place bread slices into the pan and press lightly into oil to coat the bottoms of bread. Drizzle 1 more tablespoon oil over bread and place chicken on top. Tie legs together with kitchen twine, then brush chicken with remaining 1 tablespoon oil. Season the entire outside of chicken with salt.
4. 4 Bake in the preheated oven for 1 hour.
5. 5 Meanwhile, mix together crème fraîche, shallot, and Aleppo pepper in a small bowl. Stir lemon juice and lemon zest into crème fraîche mixture. Refrigerate sauce until needed.
6. 6 Lift chicken off bread slices using tongs and flip bread slices over (they will be very brown). Place chicken back onto bread slices. Generously brush the outside of chicken with crème fraîche sauce, putting enough on to drip down onto bread slices.
7. 7 Bake until sauce is browned, about 10 minutes. Repeat, brushing more crème fraîche sauce generously onto chicken. Bake for 10 more minutes. Remove chicken from the oven and let stand for 10 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh near the bone should read at least 165 degrees F (75 degrees C).
8. 8 While chicken rests, pour remaining crème fraîche sauce into a small skillet over medium heat; bring to a boil. Cook and stir until shallot is cooked and sauce thickens slightly, 1 or 2 minutes. Turn off the heat and set aside.
9. 9 Transfer chicken and bread pieces to a cutting board. Cut bread pieces in half crosswise and arrange them on a serving platter. Cut chicken into 8 serving pieces (drumsticks, thighs, wings, and breasts) and place over bread on the platter. Drizzle thickened crème fraîche sauce over chicken and garnish with chopped chive blossoms.

By John Mitzewich

Ingredients

• ✓ sourdough bread
• crabmeat
• sour cream
• cream cheese
• buttermilk
• mayonnaise
• monterey jack cheese
• cheddar cheese
• caper
• artichoke heart
• garlic
• black pepper
• dill
• parmesan cheese
• old bay seasoning

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease an 8x8-inch square baking pan.
2. 2 In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper, and dill. Stir until well mixed. Spoon dip into prepared baking pan. Sprinkle with Parmesan cheese and Old Bay Seasoning.
3. 3 Bake in preheated oven until top is crusty, about 15 to 20 minutes.
4. 4 Cut the top off the loaf of bread. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping. Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces for dipping.

By JOELLEFLYNN

Ingredients

• ✓ sourdough bread
• olive oil
• butter
• garlic
• salt
• black pepper
• garlic
• anchovy
• salt
• egg yolk
• lemon juice
• mustard
• worcestershire sauce
• olive oil
• parmesan cheese
• black pepper
• romaine

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Place bread on a rimmed baking sheet.
2. 2 Whisk together oil, butter, garlic, salt, and pepper in a liquid measure. Pour mixture over the bread and toss with your hands until evenly coated. Spread bread mixture into a single layer. Bake in the preheated oven until golden brown and toasted, yet slightly soft in the center, 15 to 18 minutes, tossing croutons a few times during baking. Remove from the oven and let cool completely while you prepare the salad.
3. 3 Place garlic, anchovies, and salt in a large salad serving bowl; press the mixture with a fork until a paste forms. Stir in egg yolk, lemon juice, Dijon, and Worcestershire sauce until well combined. Slowly whisk in olive oil until all is incorporated and mixture is well blended and smooth. Stir in 2 tablespoons Parmesan cheese and 1/4 teaspoon pepper. Remove about 1/4 cup of dressing and set aside for another use.
4. 4 When ready to serve, add lettuce and 1/2 of the croutons to the bowl with the remaining dressing; toss until well coated. Reserve remaining croutons for another use.
5. 5 Sprinkle salad with additional Parmesan and pepper if desired. Serve immediately.

By Nicole McLaughlin

Ingredients

• ✓ sourdough bread
• lettuce
• mozzarella cheese
• sweet pickle relish
• green onion
• chipotle pepper in adobo sauce
• mayonnaise
• oregano
• garlic
• green onion
• black pepper
• salt
• white sugar
• lime juice
• red wine vinegar
• chicken breast
• olive oil

Instructions

1. 1 Heat olive oil in a large skillet over medium heat and pan-fry chicken breasts until browned and no longer pink inside, about 10 minutes per side.
2. 2 Sprinkle chicken breasts with red wine vinegar, lime juice, sugar, salt, black pepper, 1 chopped green onion, garlic, and oregano; pan-fry until green onion is soft, an additional 5 minutes per side. Transfer chicken breasts to a plate and keep warm.
3. 3 Place light mayonnaise and chipotle pepper into a blender and blend until smooth. Transfer to a bowl and stir in 1 1/2 tablespoon of chopped green onion and sweet pickle relish.
4. 4 Toast sourdough bread slices.
5. 5 Layer 4 bread slices each with 1/4 cup of lettuce, a chicken breast, and 1 mozzarella cheese slice. Spread remaining slices with chipotle mayonnaise and place on top to make sandwiches. Serve while still warm.

By Chris Elmore

Ingredients

• ✓ sourdough bread
• cheddar cheese
• black pepper
• salt
• cayenne pepper
• worcestershire sauce
• tarragon
• lemon
• garlic
• mayonnaise
• green onion
• sour cream
• red bell pepper
• white cheddar cheese
• artichoke bottom
• crabmeat
• cream cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil.
2. 2 Stir together cream cheese, crab meat, artichoke bottoms, 6 ounces Cheddar cheese, red bell pepper, sour cream, green onions, mayonnaise, garlic, lemon zest and juice, tarragon, Worcestershire sauce, and cayenne pepper in a large bowl until well combined. Season with salt and black pepper.
3. 3 Cut the top 1/3 off of sourdough loaf and discard. Remove bread filling and discard, leaving just crust. Place in the prepared baking dish.
4. 4 Transfer artichoke mixture to hollowed bread bowl. Top with 2 tablespoons Cheddar cheese and sprinkle with cayenne pepper.
5. 5 Bake in the preheated oven until dip is warmed and the top is golden brown, about 30 minutes.

By John Mitzewich

Ingredients

• ✓ sourdough bread
• monterey jack cheese
• butter
• green onion
• poppy seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut bread widthwise into 1-inch slices to within 1/2 inch from the bottom of the loaf. Repeat cuts in opposite direction. Tear cheese slices into small pieces. Place cheese inside cuts of bread.
3. 3 Mix butter, green onions, and poppy seeds. Drizzle over bread, brushing sides of bread with butter mixture. Wrap bread in foil and place on a baking sheet.
4. 4 Bake in the preheated oven for 15 minutes. Unwrap bread and continue to bake until cheese is melted, about 10 minutes.

By Yoly